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Lemon Curd Cheesecake

This Lemon Curd Cheesecake features a creamy texture with a zesty kick, perfect for any occasion and easy to make.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup butter, melted
For the filling
  • 4 packages cream cheese, softened (8 ounces each)
  • 1 cup sugar
  • 4 eggs Add one at a time
  • 1/2 cup lemon juice Fresh is preferred
  • 1 tablespoon lemon zest Add more for an intense flavor
  • 1 cup lemon curd For the topping
  • 1 cup whipped cream For topping
  • lemon slices For garnish

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C).
  2. In a bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
Making the filling
  1. In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth.
  2. Add the eggs, one at a time, mixing well after each addition.
  3. Stir in the lemon juice and lemon zest until fully incorporated.
  4. Pour the cheesecake batter over the crust in the springform pan.
Baking
  1. Bake for 50-60 minutes or until the center is set but still slightly jiggly.
  2. Turn off the oven and leave the cheesecake in there for another hour.
  3. Remove from the oven and let cool completely.
  4. Once cooled, refrigerate for at least 4 hours or overnight.
Serving
  1. Before serving, spread lemon curd on top and garnish with whipped cream and lemon slices.

Notes

Let the cheesecake chill to allow flavors to develop. It keeps well for 5-7 days in the fridge and can be frozen for up to 3 months. Use room temperature ingredients for a smoother batter and avoid overmixing.